Nancy LC
Thu, Mar-04-04, 11:09
I wanted something I could easily take to work for breakfast so I made a low carb, crustless pumpkin pie. It was great!
I used:
1 can of pumpkin puree
Spices (used the recipe on the back as a guide for those)
Replaced sugar with liquid splenda equivalent amounts (using recipe on the back of the can for a guide)
12 oz of softened cream cheese (softened in the microwave)
3 eggs
I mixed them all up very well using a mixer (food processor would work too).
Then I followed the directions on the back of the can for baking it.
Came out quite good!
I'll have to double check, but I think it has 5 net carbs per serving.
I used:
1 can of pumpkin puree
Spices (used the recipe on the back as a guide for those)
Replaced sugar with liquid splenda equivalent amounts (using recipe on the back of the can for a guide)
12 oz of softened cream cheese (softened in the microwave)
3 eggs
I mixed them all up very well using a mixer (food processor would work too).
Then I followed the directions on the back of the can for baking it.
Came out quite good!
I'll have to double check, but I think it has 5 net carbs per serving.